Chicken with Mushroom Lemon Cream Sauce

I was in desperate need of a new recipe the other day. You know those days… the ones when you have a full fridge and pantry but nothing really sounds good…? Or is that just me? In any case I found myself perusing through a few recipe sites looking for inspiration and I stumbled upon this recipe and it sounded pretty good but as always I feel the need to “tweak” recipes. Can I ever just follow directions?!?!

With that recipe as inspiration I set off to make something outside of my normal dinner time rut… and I was instantly in love! It is on my dinner menu again this week.

Melt half of the butter in a a large skillet and add garlic, sauté 2-3 mins on medium heat until fragrant. Add sliced mushrooms, cover, and sauté 10-15 minutes on medium heat or until tender.

While mushrooms are cooking, salt and pepper chicken and dredge in flour. Shake off excess flour and set aside.

Remove mushrooms to a side dish leaving the butter in the pan. Add the remaining butter to the skillet and melt. Sauté chicken 6-8 minutes on each side until it is golden brown and no longer pink in the center. The time will depend on the thickness of the chicken.

When chicken is cooked, remove and cover to keep warm. Add chicken broth and turn to medium high heat. Stir up all the yummy crispy chicken bits as you let the broth reduce for approximately 6-8 minutes.

Reduce to medium heat and slowly stir in the cream and lemon juice. Simmer 6-8 minutes then add cheese and stir until melted.

Add mushrooms into the sauce. Salt and pepper to taste. Add chicken into the sauce and simmer on medium-low until it thickens, approximately 10-15 mins.

I choose to serve over angel hair pasta but it would also be delicious served with rice.

Comments

I invite you to share this yumminess at my Thursday blog hop ( you can link up through Sat midnight) xo P.S. I am happy to be part of the giveaway with you. Please let me know if you would like to be added to my giveaway partner list